Directions

In a large bowl, combine the lamb, artichokes, kidney beans, green beans, red pepper and onion. In a small bowl, whisk the salad dressing, vinegar and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 4 hours. Serve with feta cheese if desired.Yield: 6 servings.

Originally published as Mediterranean Lamb and Bean Salad in Taste of Home
April/May 2007, p16